The effect of three dehydrating processes on the acceptability of whole eggs scrambled for volume food service

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Janek, Doris Ann

Date Published: 1967

Subjects: Cooking (Eggs)
Dried eggs

Program of Study: Institution Administration

Degree Level: Masters

Language: English

Pages: 3, viii, 107 leaves

Permalink: https://doi.org/doi:10.25335/earv-7714

Full text